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Carrot Cake

I wanted to bake everything under the sun today I was tossing up between this cake, a hazelnut torte and vanilla biscuits. Unfortunately, my baking eyes were bigger than the amount of time I had, so I made this carrot cake. I love this recipe because it takes mere minutes to whip up – you don’t even need to use an electric mixer as I have suggested below. The result is a moist and aromatic cake that fills your house with cinnamony goodness while it is baking. The icing is optional for those who don’t enjoy it – or if half the family does and the other half doesn’t, then only ice half the cake 🙂 Enjoy and happy cooking

125g self raising flour

¾ cup brown sugar

½ tsp ground cinnamon

2/3 cup oil

2 eggs lighting beaten

2 cups finely grated carrots

60g roughly chopped walnuts

Pre-heat the oven to 180°C and grease an 18cm springform tin. Mix flour, sugar and spices. Add oil and eggs and beat in a food processor or an electric mixer for 1 minute. Stir in carrot and walnuts. Spoon into prepared tin and bake for 1 hour.

Cool in tin before turning out.

You can serve this cool, dusted with icing sugar mixed with cinnamon, but my favourite way to serve is iced with a creamy cream cheese topping.

Creamy topping: In a food processor, blend 60g cream cheese, 125 pure icing sugar and 30g softened butter. Add a few drops of vanilla and spread over a cooled cake.